This creamy potato soup recipe is a comforting and indulgent dish that brings together the rich flavors of bacon, potatoes, and a velvety cream base. The savory aroma of bacon crisping up sets the stage for a delightful culinary experience. The addition of butter, onions, and garlic adds layers of savory goodness, creating a fragrant base for the soup. The velvety texture of the soup is achieved through a clever blend of diced potatoes, chicken broth, milk, and heavy cream, creating a luscious and satisfying consistency.

One noteworthy element of this recipe is the optional touch of ancho chili powder, offering a subtle and smoky heat that elevates the overall flavor profile. The incorporation of sour cream adds a delightful tanginess, balancing the richness of the dish. Topped with reserved bacon pieces, shredded cheddar cheese, and chives, each spoonful becomes a symphony of textures and tastes. The flexibility to puree half of the soup allows for a customizable experience, offering a choice between a completely creamy blend or a soup with hearty potato chunks.

Perfectly suited for a cozy night in, this one-pot wonder requires just 30 minutes of preparation, making it an accessible yet gourmet addition to your home-cooked repertoire. Whether enjoyed as a stand-alone meal or paired with crusty bread, this creamy potato soup is sure to become a household favorite, providing warmth and satisfaction with every spoonful.

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.



Prep Time30minutes minutes

Total Time30minutes minutes

Servings6 people



  • Immersion blender
  • Dutch Oven


  • 6 strips (uncooked) bacon cut into small pieces
  • 3 Tablespoons butter unsalted or salted will work
  • 1 medium yellow onion chopped (about 1.5 cup/200g)
  • 3 large garlic cloves minced
  • ⅓ cup all-purpose flour (42g)
  • 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
  • 4 cups chicken broth (945ml)
  • 2 cups milk (475ml)
  • ⅔ cup heavy cream (155ml)
  • 1 ½ teaspoon* salt
  • 1 teaspoon ground pepper
  • ¼ – ½ teaspoon ancho chili powder**
  • ⅔ cup sour cream (160g)
  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional


  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!


*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use

**If you haven’t used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.  

***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.


Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg